Jamaican-spiced tofu makes for great little party burgers. We cook them for the happy hour crowd, cutting the spice with pickled cabbage for a huge punch of flavor. We make our own Jamaican tofu, which is sold at some national markets and online at PlumBistro.tumblr.com/store, but if you can’t get ours, you can substitute any national brand of spicy tofu. Note that you’ll need to start the pickled cabbage at least 12 hours in advance, but it will keep, refrigerated, for a few weeks.
Makes 4 servings
© 2021 Makini Howell / GMC Publications · Reproduced with permission. · c2013 By Makini Howell. All rights reserved. Excerpted from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro by permission of Sasquatch Books. Photography by Charity Burggraaf.
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You Will Need
Preheat the oven to 400 degrees F.
Coat the yam slices lightly in about 1/2 tablespoon of the oil and put them in a small roasting pan. Cook them until they’re quite tender, about 30 minutes. Set aside to cool.
In a large sauté pan, heat the remaining 1 1/2 tablespoons of oil over medium heat. Sauté the tofu slices for 1 to 2 minutes on each side, until they’re warmed through.
In a small bowl, whisk together the mayonnaise, mustard, and relish. Spread a dab on the top of each bun, then add a slice of yam to the bottom. Top with a slice of sautéed tofu and 1 or 2 tablespoons of cabbage, depending on how much kick you prefer. Sprinkle some parsley over each, add the top buns, and serve.
Pickled Purple Cabbage (SF/GF)
Makes about 2 cups
In a large bowl, combine the onion, vinegar, oil, lime juice, cane juice, basil, jalapeño, salt, and pepper. Stir until the cane juice is completely dissolved. Add the cabbage and stir until it’s well coated. Cover and let stand at room temperature for 12 to 24 hours, depending how strong you want the taste, mixing it once or twice. Refrigerate until ready to use.
To make a batch of pickled red onions, simply omit the cabbage.